Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias
I love pumpkin in just about everything – soups, stews, smoothies, oatmeal and baked goods. Naturally, I jumped at the chance to work on a sponsored post that I get to create a recipe with pumpkin. You’re going to love this Vegan Pumpkin Gingerbread and it has no added oil!
Sam’s Clubs is where I purchased the pumpkin for my recipe. They have a bi-monthly magazine called Healthy Living Made Simple. While all of their suggestions for making the most of holiday calories aren’t vegan, there are some great tips that we all can use.
In my pumpkin gingerbread, we’re actually using 3 of Healthy Living Made Simple‘s tips. I’m making individual portions in mini muffin tins, adding in fiber-rich pumpkin and whole wheat to make them more filling, and pumpkin is doing double duty and replacing the fat too.
I used pumpkin for all the oil and these can be slightly underbaked if you want them extra moist. They will be pretty moist on their own, but they will dry out faster than baked goods that contain oil. I used paper liners so I was able to skip oiling the pan and saved a few more calories.
The gingerbread is very simple to make. In a large bowl you’ll combine the flour, baking soda, salt, and spices. Then you’ll measure out all the wet ingredients and combine in a smaller bowl.
Make sure to mix well to incorporate the brown sugar or coconut sugar. Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons. This reduces the amount of dishes I have to wash and sometimes I’m just lazy!
Then you’ll add the wet ingredients to the dry and scoop into your muffin tins. I use a 1 1/2 tablespoon cookie scoop to make sure each mini muffin is the same size. Bake for about 13 to 15 minutes and your whole house will smell delicious.
- 2 cups all-purpose flour or whole wheat flour
- 1½ teaspoon baking soda
- 1½ tablespoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons ground flax seeds mixed with 4 tablespoons water
- 1 cup pumpkin puree
- ½ cup unsweetened nondairy milk
- ½ cup molasses
- ½ cup brown sugar or coconut sugar
- 1 teaspoon vanilla
- Preheat your oven to 350 degrees. Place muffin paper liners in your mini muffin pans. If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free.
- Mix dry ingredients in a large bowl.
- Mix the flax seed and warm water together in another bowl.
- Combine the rest of the wet ingredients in a small bowl then add in the flax mixture.
- Add the dry mixture to the wet and stir with wooden spoon until it is just combined.
- Scoop into prepared mini muffin baking pans and bake 13 to 15 minutes or until the top springs back up after you touch it.
More pumpkin recipes for you to try:
- Vegan Whole Wheat Pumpkin Bread Minis
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Pumpkin Cranberry Dog Cookies
- Vegan Pumpkin Spice Frozen Coffee
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Slow Cooker Maple Pumpkin Spice Latte
- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake – No Ice Cream Needed!
Vegan Pumpkin Gingerbread with No Added Oil
These little spicy muffins are soy-free and have no added oil. You can use your favorite gluten-free blend in place of the wheat flour to make it gluten-free too!
Ingredients
dry
- 2 cups all-purpose flour or whole wheat flour
- 1 1/2 teaspoon baking soda
- 1 1/2 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
wet
- 2 tablespoons ground flax seeds mixed with 4 tablespoons water
- 1 cup pumpkin puree
- 1/2 cup unsweetened nondairy milk
- 1/2 cup molasses
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees. Place muffin paper liners in your mini muffin pans. If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free.
- Mix dry ingredients in a large bowl.
- Mix the flax seed and warm water together in another bowl.
- Combine the rest of the wet ingredients in a small bowl then add in the flax mixture.
- Add the dry mixture to the wet and stir with wooden spoon until it is just combined.
- Scoop into prepared mini muffin baking pans and bake 13 to 15 minutes or until the top springs back up after you touch it.
Nancy says
For gluten free do you think a gum is necessary?
Kathy Hester says
I”m not sure and think it would depend on the gluten-free baking blend that you are using.
Charlene @ That Girl Cooks Healthy says
OMG! your photography is amazing, but most importantly this recipe WOW. I’m glad to see there’s another foodie out there who LOVES pumpkin as much as I do. I can seriously see myself making your vegan pumpkin gingerbread albeit with gluten free flour.
Kathy Hester says
Thank you so much! I’ve been working hard on my photography so that makes me feel great. I have been eating those little muffins for days and I still can’t get enough of them!
Gina says
Hi..can’t wait to try this recipe. Was looking for a vegan gingerbread recipe, and the addition of pumpkin sounds delicious! How long would these bake if you used regular muffin tins? Could it be made in an 8″ x 8″ cake pan?
Thanks!!
Kathy Hester says
You could certainly bake it in large muffins or a baking pan. I would start at 15 or 20 minutes and then test every 10 minutes until it’s done.
Gina says
Thank you..I only have regular muffin tins or a square pan, so I will check the bake time as you suggest. Can’t wait to try this!!
Michelle says
I am gonna use a gf flour blend. And I have some chia gel already made. Can I just use 2 Tbs of the chia gel vs flax mixture?
Kathy Hester says
I haven’t used the chia gel before, but it should work.
Ali @ Home & Plate says
These muffins turned out fabulous. Love the photos too. I love a healthy breakfast option and one with no guilt. Yum!
Kathy Hester says
Thank you!
Marlynn @ UrbanBlissLife says
It’s so hard to find a good dairy-free muffin recipe, and this one looks fantastic! Beautiful photos, too!
Laura says
I love that these are oil free. I often find pumpkin bread almost too moist in its stickiness. Great job!
Kim Beaulieu says
I just love this recipe Kathy. It’s perfect and I just want to reach into the screen for a few bites of perfect gingerbread.
Kathy Hester says
Aw shucks! I miss you!!
Nutmeg Nanny says
These muffins look great and their good for you! I love that they are vegan since I have a few family members who follow the vegan diet. These are perfect!
Liz says
I want one of these immediately! I love the combination of pumpkin and gingerbread—- adding to my list to try this week 🙂
Kimberly Ann says
I want to dive head first into that shot of spices. 🙂 Miss you and your vegan muffins.
Kathy Hester says
<3
brita says
YUM!! I love all things gingerbread AND pumpkin. thanks for the recipe!
Doris says
Just printed the recipe, will give it a try!
Noelle says
It seems like a lot of sweet. Can I just do the molasses and leave it at that?
Kathy Hester says
You can sweeten to suit your taste. I would taste the batter without the brown sugar and see if it’s sweet enough for you. It may effect cooking time a little if you leave it out.
Kris says
They were so good!
CJ Link says
I just made these, and I can’t stop eating them! I needed something (that I could eat) to take to a chili cookout tonight. This will be my go-to recipe for any potlucks this season. Thank you! The only change I made was using more pumpkin pie spice than ginger, as I wanted more of that flavor than gingerbread. Terrific!